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Chicken in Mustard Cream Sauce

Chicken in Mustard Cream Sauce
  • Prep 40 min
  • Total 40 min
  • Servings 4
Served with a rich and creamy sauce, these chicken thighs make a simple yet special main dish.
September 8, 2011


  • 2 slices bacon, cut into 1/4-inch pieces
  • 2 cloves garlic, finely chopped
  • 4 boneless chicken thighs
  • 2 tablespoons chicken broth
  • 2 tablespoons whipping cream
  • 2 oz cream cheese, softened, cut into cubes
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh thyme leaves
  • Fresh thyme sprigs, if desired


  • 1
    In 10-inch nonstick skillet, cook bacon over medium-high heat 3 minutes, stirring occasionally. Add garlic and chicken. Reduce heat to medium. Cover; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm.
  • 2
    Drain drippings, reserving bacon and garlic in skillet. Reduce heat to medium-low. Carefully stir in broth and whipping cream; cook and stir until hot. Using whisk, slowly stir in cream cheese and mustard until cheese is melted and sauce is smooth. Stir in chopped thyme. Cook about 3 minutes longer, stirring occasionally, until sauce just starts to boil and is thickened.
  • 3
    Serve sauce with chicken. Garnish with thyme sprigs.

No nutrition information available for this recipe
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